用料
面团部分
高筋面粉
300克
30克
3克
干酵母
4.5克
蛋液
30克
牛奶
185克
黄油
20克
夹心部分
肉松
75克
沙拉
60克
装饰部分
芝士片
8片
沙拉
适量
岩烧芝士肉松面包的做法
- 面团部分除黄油外，放厨师机低速搅拌，搅拌成面团后，高速搅拌
- 搅拌出粗膜，加提前软化的黄油，继续搅拌，控制好面团温度，在26度以内
- 揉出手套膜。29度发酵
- 面团发酵期间，把肉松和沙拉拌匀
- 面团发酵至2倍大
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- 平均分成4份，静置20分钟
- 拿出一个静置好的面团，擀成长25厘米左右的长方形，一端放肉松
- 卷起，捏紧收口，不然发酵时容易开口
- 放冰箱冷冻30分钟左右，方便切割
- 冷冻好的面团平均分成4份
- 整下形，二次发酵35度1个半小时左右（天气冷发酵时间长一些，夏天发酵1个小时左右），注意面团状态，不要发酵过头
- 发酵好的面团，表面刷蛋液，放芝士片（芝士片一分为二）
- 表面装饰好沙拉酱。烤箱提前预热，180度，烘烤15到20分钟左右。每个烤箱温度不一样，根据自己烤箱温度而定。
- 肉松控的最爱
